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The Art Of Aperitivo - An ELLE Editor's Guide To Aperitivo Hour If You're Obsessed With All Things Aperol
Celebrate the end of the working day, the Italian way — saluti!
Italy’s oh-so-chic answer to happy hour, the art of aperitivo is a tradition we’re keen to adopt as our own this summer. But what exactly is it, and how can we replicate it? Our resident wine and spirits expert gives us the low-down.
What is the ritual of aperitivo?
A convivial post-work, pre-dinner cocktail, the aperitivo hour is a sacred time of the day to decompress and catch up with friends. Derived from the Latin ‘aperire’, meaning ’to open’, it’s intended to create an appetite before dinner. As such, the post-work sundowner is typically accompanied by a selection of snacks in the last slither of sun. We’d suggest Perello olives and Torres crisps (or keep it traditional with charcuterie and arancini).
What is an example of an aperitivo?
Campari and Aperol are two well-known examples of aperitivo, both of which can be used to create a refreshing spritz, with the failsafe 3-2-1 ratio (meaning, three parts prosecco, two parts Aperol or Campari, one part soda water). Simply garnish with a slice of orange and serve over plenty of ice. Iconic, bittersweet and fizzy, it gives White Lotus season two vibes, striking the perfect balance between bracing and refreshing.
The rise of the aperitivo
Loris Contro, Italian Icons Brand Ambassador at Campari Group UK, explains that they’ve seen a rise in demand for bitter, sophisticated cocktails. This was partly due to the viral clip of House of The Dragon’s cator Emma Darcy’s interview with her co-star, Olivia Cooke, discussing their favourite drinks. Searches for her preferred tipple – a negroni sbagliato – skyrocketed, up 3,800% after the exchange.
Contro says: ‘Our partner bars reported a huge increase in visitors requesting the cocktail, or twists on the classic Negroni. We’re also seeing people choosing drinks that bring them a sense of nostalgia. In times of uncertainty, people are prioritising small luxuries that bring a sense of joy and familiarity. We know that a timeless Aperol Spritz triggers happy memories of holidays abroad.'
So, with no signs of the aperitivo slowing down in popularity, we’ve found the best Aperol alternatives to broaden your spritz repertoire this summer.
How we test aperitivo
The ELLE Lab's WSET-trained wine and spirits experts sampled a selection of 12 aperitivos to see which were best for summer. Each was tested in the brand's recommended signature serve, and served blinded to avoid brand bias. To give you an indication of what the experts were looking for, our definition of the perfect aperitivo should be dry, slightly bitter and refreshing, and versatile enough to pair with a range of foods.
These are the ones that got their backing.
The original Venetian Spritz uses Select, which is proudly made using the same recipe since 1920. And while that’s still a discerning choice, this British-made alternative adds a layer of grapefruit and hibiscus to proceedings. This addition of tropical fruit lifts the woody base and bitter herbs, adding a bright note that sings in the glass. And quite frankly, if that description doesn’t sway you, the beautifully illustrated bottle surely will.
How to serve: Add 50ml of Venice Aperitivo to a chilled wine glass, top up with 50ml sparkling white wine, finish with a splash of soda and garnish with an orange wedge.
Need to know
| Volume | 75cl |
|---|---|
| ABV | 18% |
Although we’ve been hailing Italy as the gatekeeper of the sacred spritz, Spain has its own ideas on how it’s done. El Bandara is designed to be mixed with tonic, and we think it perfectly encapsulates the care-free nature of an al fresco drink on a sun-drenched Barcelona roof top.
The ruby red nectar is made using a grenache wine base and Mediterranean maceration of fruits, herbs and spices, including cinnamon and oranges. The result? An uplifting serve with notes of citrus, mint and rose, which we think is best enjoyed alongside a plate of freshly made gildas and croquettes.
How to serve: Add 50ml of Venice Aperitivo to a chilled wine glass, top up with 100ml tonic, and garnish with an orange wedge or green olive. Salud!
Need to know
| Volume | 1L |
|---|---|
| ABV | 14% |
Ok, so you won’t get the blood orange golden hue from this one. But what Lanique does offer is a Turkish delight twist on the classic aperitif. It’s made from steam-distilled rose petals, the pure essence of which is, gram for gram, more valuable than gold itself. You’ll find it used in cocktails made at The Ivy and The Goring Hotel among others, and while you can combine it with tonic, we prefer our glass upgraded with champagne.
How to serve: Take your best champagne flute, add 25ml Lanique, top with champagne, and finish with an artfully placed cucumber ribbon.
Need to know
| Volume | 70cl |
|---|---|
| ABV | 39% |
The bartenders spritz of choice, Cocchi Americano has a punchy quinine bitter base. Warming cooking spices such as cinnamon and cloves are cut through with a fresh, green menthol element and pepped up with cherry blossom and raw almond. In short, it’s complex! And a must try for cocktail geeks.
How we served: Try it in an American Royale, made with one part Americano Cocchi and two parts sparkling wine. Garnish with a sprig of mint and a slice of lemon.
Need to know
| Volume | 75cl |
|---|---|
| ABV | 16.5% |
Inspired by the English countryside, Aker may be made with British botanicals and English rosé wine from Chapel Down, but it’s every bit as lively and refreshing as its Italian counterparts. Like a sophisticated take on strawberries and cream, there’s also Cotswolds-foraged raspberries and fresh herbs in the mix, alongside notes of fragrant honeysuckle.
How we served: Muddle fresh mint and strawberries for 50ml Aker, before topping up with English sparkling wine and a dash of soda.
Need to know
| Volume | 75cl |
|---|---|
| ABV | 17% |
Owned by the Campari group, Crodino is a tee-total alternative to our beloved Aperol Spritz. You can expect the same bittersweet botanicals and long-lasting blood orange citrus, minus the alcohol. However, we think you’d be hard pressed to discern the difference between this and a boozy serve, making it the perfect choice for when you’re not drinking, but don’t want to miss out.
How we served: This one is ready made, so simply pour over ice and garnish with a slice of orange.
Need to know
| Volume | 3 x 175ml |
|---|---|
| ABV | 0% |
London's best aperitivo bars
Can’t be bothered to make your own? These are the capital's best spots for aperitivo hour...
Bar Termini
An oldie but a goodie, Soho’s Bar Termini does aperitivo hour like a seasoned pro. You’ll want to order its namesake spritz (made with Beefeater gin, rhubarb cordial, Aperol and prosecco), or alternatively the Death in Venice (Campari, grapefruit bitters and prosecco).
Team with charcuterie and a selection of Italian cheese and watch the bartenders whip up the next round.
Need to know
Address: 7 Old Compton Street, London, W1D 5JE
bar-termini-soho.com
Eataly X Aperol Sprizteria
Returning for a second year, Eataly’s alfresco terrace is back with enough orange trees to give Italy a run for its money. As well as deals on Aperol Spritz, tuck into cured meats from Eataly’s fresh counters, or Italian bruschetta topped with the likes of ricotta cheese and grilled courgette.
Need to know
Address: 135 Bishopsgate, London EC2M 3YD
eataly.co.uk
Cecconi's
Cecconi’s Venetian cicchetti section (meaning ‘little’ or ‘nothing’) is aperitivo hour personified — think snack-sized crostini with whipped ricotta and truffle honey and scamorza arancini. But it really comes into its own at its city branch, where between 3-5pm, Monday to Friday, you can get a cocktail and two small plates for £16 a head.
Need to know
Address: Various locations
thened.com
Stacey is our Senior Food and Drink Editor, looking after all food and drink reviews — from coffee pods and veg boxes, to natural wine and tequila.
Stacey is also founder of Crummbs, where she’s written nearly 2,000 restaurant and hotel reviews since 2013. Prior to this, Stacey wrote hundreds of in-depth buying guides for the Independent, i newspaper and BBC Good Food, as well as reviewing restaurants and interviewing celebrities in her column at Balance Magazine.
Stacey has also appeared in BAFTA-nominated BBC documentary Blood, Sweat & Takeaways, where she investigated South East Asia's food production industry, appearing on both Newsnight and BBC World Service to share her findings.
Regularly checking out the latest restaurants, bars and product launches, Stacey also loves experimenting with recipes at home, and is a WSET-certified wine and spirits expert, with over 10 years of experience in the business.
You can follow Stacey on Instagram @crummbs_uk
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